MEATBALLS STROGANOFF
This is one of my most loved, old recipes from my mother. I like to serve it over egg noodles. -Nancy Carnes, Clearwater, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally., Stir in sour cream; heat through (do not boil). Serve with noodles.,
Nutrition Facts :
BAKED SIMPLE MEATBALL STROGANOFF
If you like meatball subs, you'll love this tangy casserole that has all the rich flavor of the popular sandwiches with none of the mess. Italian bread is spread with a cream cheese mixture, then topped with meatballs, spaghetti sauce and cheese. Bravo! -Gina Harris, Seneca, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the onions, bread crumbs and Parmesan cheese. Crumble beef over mixture and mix well. Shape into 1-in. balls; place on a greased rack in a shallow baking pan. Bake at 400° until no longer pink, 15-20 minutes., Meanwhile, arrange bread in a single layer in an ungreased 13x9-in. baking dish. Combine the cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella., Combine the spaghetti sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350° until heated through, about 30 minutes.
Nutrition Facts : Calories 641 calories, Fat 39g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 1234mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 3g fiber), Protein 29g protein.
BEEF STROGANOFF SAUCE WITH MEATBALLS
Classic beef stroganoff sauce with meatballs. Serve over rice or egg noodles.
Provided by sb
Categories Main Dish Recipes Meatball Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with oil.
- Combine ground sirloin, Worcestershire sauce, egg, bread crumbs, onion, salt, and pepper in a bowl. Mix well. Divide into golf ball-sized meatballs. Place on the prepared baking sheet.
- Bake in the preheated oven until meatballs are no longer pink in the center, about 15 minutes.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms; cook and stir until soft, about 10 minutes. Push mushrooms to the side of the pan.
- Melt remaining 2 tablespoons butter in the skillet; whisk in flour. Add broth and mustard; bring to a boil. Add meatballs and cook until some sauce is absorbed, 10 to 15 minutes. Remove from heat. Add sour cream and stir to combine.
Nutrition Facts : Calories 436 calories, Carbohydrate 17.6 g, Cholesterol 145.7 mg, Fat 29 g, Fiber 1.8 g, Protein 27.2 g, SaturatedFat 14.6 g, Sodium 630.3 mg, Sugar 4.2 g
EASY MEATBALL STROGANOFF
This recipe has fed not only my own family, but many neighborhood kids! They come running when I make this supper. It's one of those things you throw together after work on a busy day because you know it works. -Julie May, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook egg noodles according to package directions for al dente; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Brown meatballs; remove from pan. Add broth, stirring to loosen browned bits from pan. Add seasonings. Bring to a boil; cook until liquid is reduced to 1/2 cup, 5-7 minutes., Add meatballs, noodles and cream. Bring to a boil. Reduce heat; simmer, covered, until slightly thickened, 3-5 minutes. Stir in sour cream; heat through.
Nutrition Facts : Calories 717 calories, Fat 57g fat (30g saturated fat), Cholesterol 172mg cholesterol, Sodium 1291mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
EASY MEATBALL STROGANOFF
My husband loves this easy recipe. I made it up one night after coming home from school. I had the ingredients in the pantry and refrigerator and just mixed it up and served over noodles. My husband remarked, "this ones a keeper!"
Provided by Janice Ross
Categories Beef
Time 45m
Number Of Ingredients 9
Steps:
- 1. Make your meatballs by mixing together finely chopped onion, egg, 1 1/2 tbls flour, crumbled saltine crackers. Roll into meatballs. Bake these on 350 degrees until they are set and light brown. Take the meatballs and transfer them to another pan (I use a cast iron skillet).
- 2. Pour the drippings from the meatballs in the pan and sprinkle a tbls. of flour over the bottom. Add 1 can of mushroom soup, 1 carton of French onion dip, a little water to desired consistency, then add a dash of salt, pepper and other seasonings. Let simmer for 20-30 minutes. Stirring, etc. Serve over cooked noodles.French bread and a salad. Quick and Yummy!
- 3. I have to admit, I do not measure; so it is hard for me to really be precise on measurements. I do a lot of tasting and because of the soup and dip I do not use a lot of salt. It doesn't matter if the onion cooks out in the gravy from the mushrooms. We like onions but you may want to cut back on them depending on your family.
MEATBALL STROGANOFF
Transform beef mince into a comforting Russian-style meatball stew with mushrooms, paprika and soured cream
Provided by Cassie Best
Categories Dinner, Main course
Time 45m
Number Of Ingredients 12
Steps:
- Season the beef and shape into walnut-sized meatballs. Heat the oil in a pan and cook the meatballs until brown on all sides. Scoop out of the pan and set aside. Add the onion to the pan and cook for a few mins to soften. Add the garlic and mushrooms, and fry for a few mins until the mushrooms soften and start to brown a little. Stir in the tomato purée, paprika and flour for 1 min, then add the stock, bit by bit, to make a smooth sauce. Return the meatballs to the pan, cover and simmer gently for 15 mins or until the meatballs are cooked through.
- Stir in the soured cream and most of the parsley, and season to taste. Serve scattered with the remaining parsley, with rice, mashed potato or tagliatelle.
Nutrition Facts : Calories 425 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1 milligram of sodium
MEATBALL STROGANOFF
A simple to make - great midweek night recipe - and one that can be frozen for even busier weeknights! Adapted from a scrumptious recipe I found in the June 2006 issue of the Australian magazine 'super food ideas'.
Provided by bluemoon downunder
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Roll tablespoons of mince into balls; sprinkle flour onto a plate and season with salt and pepper; roll meatballs in flour to coat, shaking off excess.
- Heat 1 tablespoon of oil in a large, non-stick pan over a medium-high heat and cook the meatballs in batches, turning frequently until browned, then transfer them to a plate.
- Add the remaining tablespoon of oil to the pan and heat it over a medium heat; add the onion and cook, stirring, for 2 minutes or until the onion has softened; add the garlic, paprika and mushrooms and cook for 3 minutes or until the mushrooms are tender.
- Combine the tomato paste, mustard, wine and stock in a jug and then stir it into the mushroom mixture; return the meatballs to the pan and simmer the contents of the pan, uncovered, for 5 minutes, or until the meatballs are cooked through.
- Stir in the sour cream and parsley; season with salt and pepper; and spoon the meatball strogonoff over the pasta.
- Serve with warm crispy rolls and a salad.
Nutrition Facts : Calories 587, Fat 42.1, SaturatedFat 16.3, Cholesterol 141.4, Sodium 345.4, Carbohydrate 11.8, Fiber 2, Sugar 4.6, Protein 36.5
QUICK MEATBALL STROGANOFF
This is a recipe I came up because my family loves stroganoff. It was a hit with everyone.
Provided by Barbara Miller
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
- Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes. Reduce heat to medium and pour in cream of mushroom soup, milk, and Worcestershire sauce; stir until blended.
- Stir meatballs into the skillet. Reduce heat to low and simmer, covered, until tender, 35 to 40 minutes. Stir in sour cream, salt, and pepper. Cook until flavors combine, about 2 minutes.
- Serve meatballs over noodles.
Nutrition Facts : Calories 656.4 calories, Carbohydrate 60.5 g, Cholesterol 108.6 mg, Fat 31.5 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 12.4 g, Sodium 768.8 mg, Sugar 4.3 g
MEATBALLS STROGANOFF
The stroganoff recipe is easy and very tasty whether you use beef or meatballs. The original recipe called for top sirloin cut into cubes and sauteed until browned. I have changed this dish to make with meatballs. Since my stepkids readily eat meatballs. The sauce is simple with a wonderful flavor. I usually serve this over buttered parsley egg noodles.
Provided by Expat in Holland
Categories Meat
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 22
Steps:
- In small bowl combine milk and breadcrumbs and let set for 10minutes.
- In a large bowl combine breadcrumb mixture with beef, egg, onion, parsley, parmsean, thyme, salt and pepper. Mix well.
- Form in to small balls (golf ball size) and place on greased baking sheet. Keep them spaced about 1 inch apart.
- Bake in preheated 350 degree oven for 30minutes. Remove and let cool.
- In large skillet, melt butter. Add mushrooms, onion and garlic and saute unil veggies are soften.
- Add consomme and bring to a boil. Add meatballs to skillet and let simmer covered for about 10minutes.
- In cup combine wine and flour. Add mixture to skillet and heat until boiling,stirring constantly. Boil for 1 minute.
- Stir in parsley, catsup, dijon, sour cream and nutmeg. Stir until well combined. DO NOT LET BOIL. Simmer until heated thru.
- Serve over egg noodles.
Nutrition Facts : Calories 791.4, Fat 54, SaturatedFat 27.1, Cholesterol 234.1, Sodium 840.6, Carbohydrate 25.4, Fiber 1.4, Sugar 4, Protein 44.6
MEATBALL STROGANOFF
Make and share this Meatball Stroganoff recipe from Food.com.
Provided by Cindy Starke
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine beef, half of chopped onion, garlic, salt, pepper, bread crumbs, egg yolks and 1/2 cup water in a large bowl. Mix well and form into 1 inch meatballs.
- Heat the oil in a large nonstick skillet over medium-high heat. Add meatballs and cook, turning often, until well browned. Drain on paper towels.
- Pour off excess fat in pan, leaving about 3 Tablespoons. Add remaining onion and cook until softened, about 5 minutes. Add mushrooms and cook until the liquid they give off has evaporated, about 7 to 10 minutes.
- Add sherry and increase heat to high. Boil until almost all liquid has evaporated.
- Add chicken stock and bring to a boil.
- Rub butter with flour in small bowl until it makes a smooth paste. Pinch off pea sized pieces of mixture and add to boiling stock mixture a bit at a time, whisking constantly, for about 3 minutes.
- Add the meatballs. Stir in sour cream and dill. Season to taste with salt and pepper. Cook until meatballs are just heated through.
- Serve over egg noodles or rice.
Nutrition Facts : Calories 706.1, Fat 40.2, SaturatedFat 16.4, Cholesterol 213.5, Sodium 813.3, Carbohydrate 28, Fiber 1.8, Sugar 6.1, Protein 30.9
MEATBALL STROGANOFF
This is an easy, delicious recipe for weeknight meals. Use one batch of recipe #371193, frozen meatballs from the supermarket or substitute your own meatball recipe. Serve with egg noodles or mashed potatoes.
Provided by Irmgard
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil over medium heat.
- Cook the onion, mushrooms and thyme, stirring occasionally, until tender and the liquid is evaporated, about 8 minutes.
- Stir in the beef broth and mustard and bring to a boil.
- Reduce the heat and simmer for 5 minutes.
- In a small bowl, whisk together the sour cream, 1 tablespoon water and the cornstarch.
- Whisk into the sauce.
- Add the meatballs and simmer until the sauce is thickened, about 2 minutes.
Nutrition Facts : Calories 100.2, Fat 7.6, SaturatedFat 2.7, Cholesterol 10, Sodium 173.5, Carbohydrate 6.5, Fiber 1.3, Sugar 2.9, Protein 2.9
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